Heart and Soul

Posted by on Aug 16, 2016 in Fish | 2 comments

Each year after I run (and survive) the junior lifeguard run, swim, run, swim, and run more Gray Lunde Ironman event, I am cast down like a wooly wet sheep.


Photo courtesy of Isabella Lunde

 Saturday while Ty and Britton drove Maddy to ASU for move-in day;


Jules, Izzy and I represented the family running from the river jetty to G Street.


Julianna, of course, ran the 5 plus miles, mostly soft sand passage and bolted into the ocean for a mile swim too.


The divine Ms. Iz and I tore up the rear-- finishing in 1:16. Should I retire?  My screaming calves would be obliged.


Then, after breakfast MP left us at home to recover-- and went fishing.


Monday’s dinner creation sprung from the sushi-grade yellowfin he landed from Baja waters aboard the 80-foot fishing vessel, Legend.


If poke bowl isn’t already a thing, it is now!

The noodles are spiralized English cucumbers dressed in a spicy cold sesame almond butter dressing.  If you try making the noodles, make sure you drain them well in a mesh strainer and wrap in a clean towel to dry; then the dressing coats the transparent noodles well.

Hmmm… the poke is o’so delicious and amazing but, our girls are champions!

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Flex Alert

Posted by on Jun 21, 2016 in Fish | 2 comments

Unusually cool misty temperatures created ideal hiking weather earlier in the week; at the same time, our tomato vines reacted with wet shriveled leaves and nearly collapsed with heavy fruit.

Father’s Day weekend was a scorcher; inland was hot, hot, hot, and here along the coast the weather was onerous too, so MP and I moved outdoors and measured lighter suppers for the most part.



Two pounds of a fresh sweet darling cherry sort


simmered into a dreamy bright whole wheat pasta sauce with only the addition of
garlic, basil, and a generous garnish of Parmesan.


Later, when scarcely cooking anything seemed stifling, our neighbor, Jason shared a red-orange fillet of wild-caught Sockeye Salmon with us, to rescue dinner in a most remarkable way.


Grilling a lengthy, thin cut of fish wouldn’t do—how do you flip it?


Alton Brown suggested my recent appliance update-- the oven broiler which is kind of an upside down grill.


I modified the rub by switching out the lemon zest for lime and reducing the brown sugar and salt to the fillet in hand.  In addition, I saw no need to pulse the ingredients in a mini blender when a spoon was a capable tool.


Spread the rub on the fish and let stand at room temperature for 45 minutes (if more time elapses—merely refrigerate it).


Then, insto-presto, a few minutes later (don't overcook it)

we reeled in a deep red, intensely full-flavored citrus glazed salmon fillet.


Fresh Early Girl Avocado Pico de Gallo and grilled nectarines swam right up to the salmon—a lavish sunset on our plates!

 Thank you, Jason, I like that you know where we live...

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Shrimp Still Rock…

Posted by on Apr 20, 2016 in Asian and Vegetarian, Fish | 0 comments

Way back in the spring time of my first blogging year, I posted an o’so delicious fried rice, which elevated Chinese take-out versions by incorporating nutty brown rice with fresh vegetables and homemade additive-free high-flying flavors. Now, it’s Wild Rock Shrimp season again. Click on the link for the original post (I’ve come a long way, baby), and give this a try on its own without the shrimp; or add-ins of your own, like water chestnuts or strips of cooked egg.

Rock Shrimp Fried Rice


Spicy Rock Shrimp Fried Rice


  • ½ cup short grain brown rice, cooked
  • 1 Tablespoon coconut oil
  • 1 medium white onion, chopped
  • 2 cloves garlic, minced
  • 2 Tablespoons minced ginger
  • 4 ounces shredded carrots
  • 4 ounces shiitake mushrooms, sliced
  • 6 ounces sugar snap peas, strings removed
  • 1 Tablespoon reduced sodium soy sauce
  • 1 Tablespoon rice wine vinegar
  • ½ Tablespoon sesame oil
  • Hot pepper sauce to taste
  • 8 ounces rock shrimp
  • ¼ cup cilantro, chopped
  • Kosher salt and pepper to taste
  • * optional water chestnuts or strips of cooked egg


  1. In a cast iron skillet, heat coconut oil and sauté onion with garlic and ginger. Add carrots, mushrooms, and peas; sauté until tender crisp; season with salt and pepper.
  2. Meanwhile prepare dressing by combining the soy sauce with the vinegar, sesame oil and hot pepper sauce.
  3. When vegetables are cooked, stir in shrimp and brown rice; cook until shrimp are just cooked and rice is heated through. Stir in cilantro and dressing.
  4. Serves 4
  5. © Copyright 2012 Peggy Barrett Lunde
  6. All Rights Reserved

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Posted by on Jun 19, 2015 in Fish | 2 comments

2015-06-18 18.52.37

A shining sun in June;

2015-06-18 18.52.27

the garden is giving.

2015-06-18 18.52.14

Pickled Beets and Eggs Majesty

2015-06-18 18.52.21

Santa Monica Seafood


Grilled Donut Peaches

2015-06-18 18.54.58

 Bring on summertime.

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Cinco Stars

Posted by on May 4, 2015 in Fish | 0 comments

Oh, those fish tacos—they are a harbinger of summer nights;


a smoking grill, stacks of tortillas,


exotic fruit salsa,

chunky guacamole, and cool tangy cabbage slaw.


This simple slaw is quick, creamy and spicy!

Quick Creamy Taco Slaw


  • 3 cups shredded green cabbage
  • 1 cup shredded purple cabbage
  • 5-6 scallions thinly sliced (white and some green)
  • ½ cup plain 2% Greek yogurt
  • ¼ cup mayonnaise
  • 2 Tablespoons fresh lime juice
  • 1 Tablespoon honey (to taste)
  • 1-2 teaspoons Sriracha mayonnaise or hot sauce, to taste
  • Salt and pepper, to taste


  1. Combine yogurt, mayonnaise, honey, lime juice, Sriracha mayonnaise, and salt and pepper in a small bowl. Mix together cabbages and scallions in a medium bowl. Toss the dressing with the vegetables. Adjust seasonings. Serve with fish tacos.



What are your favorite toppings and sides?

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Poke Loco

Posted by on Apr 13, 2015 in Fish | 2 comments



Hawaiian fishermen have been dicing clean, fresh fish for centuries; seasoning up the raw cubes for a tasty snack.  Buying Poke from the deli in a fine seafood shop is pricey. And, sometimes I prefer a version without a lot of accoutrements.  I want a bite of cold sparkling tuna with a fine edge of ginger, heat, soy, sesame, and saltiness.










So, here is my Poke panache...









Simply cube the fish with a sharp knife for pristine cuts.  Toss the cubes with soy or tamari sauce, sesame seed oil, freshly grated ginger, thinly sliced spring onion, crushed red pepper, and black sesame seeds.  Chill the Poke for at least an hour; taste and adjust seasonings and add Pink Himalayan (or kosher) salt to taste.

I suppose this is my latest food obsession—not to be confused with Pokémon (a pocket monster).



  • 12 ounces super fresh wild sushi grade tuna
  • 1 teaspoon low sodium soy or tamari sauce
  • 1 teaspoon toasted sesame oil
  • 1/2 Tablespoon finely grated fresh ginger (to taste)
  • 2-3 Tablespoons finely sliced spring or green onion
  • 2 teaspoons seeded finely minced jalapeno or flaked red pepper (to taste)
  • ½ Tablespoon black sesame seeds
  • Pink Himalayan or kosher salt (to taste)


  1. Cube the fish with a very sharp knife into ½ inch cubes. Place the fish in a small shallow bowl. Pour the soy or tamari sauce over the fish. Stir in the remaining ingredients and chill for at least an hour. Taste and adjust seasonings. Serve well chilled as an appetizer.
  2. © Copyright 2015 Peggy Barrett Lunde
  3. All Rights Reserved


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